Soft Duo Croissants (recipe proposal)

Soft Duo Croissants (recipe proposal)

🇵🇱 Poland · Dessert · 138 min · 724 kcal

Soft Duo Croissants (recipe proposal)

AI-reconstructed recipe, reviewed by its author; inferred details are estimates. The photo shows only the finished baked good and the title 'Rogale Duo / Mięciutkie Rogale Duo' – there is no recipe or ingredient list. The recipe, proportions, and preparation method have been fully reconstructed based on culinary knowledge regarding soft two-tone yeast croissants. Macro values are an estimate calculated for the entire portion of raw ingredients according to the proposed recipe.

👨‍🍳 Damian · Chef

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Portion & Calorie Calculator

Servings
4
Protein76.6 g
Carbohydrates482.0 g
Fat75.8 g

724 kcal / serving · Total: 2896 kcal · ×1.00

Ingredients

Plate cost

10.90 € · 2.72 € per serving · DE / Sehlen · EUR

Estimate from EU catalogue averages, not verified local store prices.

  • flour — 500 g

  • milk — 250 ml

  • yeast — 25 g

  • sugar — 70 g

  • butter — 60 g

    Replace with…

    Check labels and cross-contamination. Unknown ingredients are unverified; substitutions may change texture.

  • eggs — 1 pcs

  • cocoa — 20 g

  • milk — 20 ml

  • salt — 1 pinch

  • egg yolks — 1 pcs

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Steps

  1. In warm milk, mix the crumbled yeast, a teaspoon of sugar, and 2 tablespoons of flour; set the starter aside for 10-15 minutes to rise.
  2. In a large bowl, mix the remaining flour, sugar, a pinch of salt, the egg, and the risen starter. Knead the dough, gradually pouring in the melted and cooled butter.
  3. Divide the kneaded, elastic dough into two equal parts.
  4. Add the cocoa and 20 ml of milk to one part of the dough, then knead thoroughly until it reaches a uniform dark color.
  5. Place both dough balls in separate bowls, cover with a cloth, and set aside in a warm place for about 60 minutes to double in volume.
  6. Roll out the risen doughs into two circles of equal diameter. Place the dark dough on top of the light dough and press gently with a rolling pin.
  7. Divide the dough sheet into triangles and roll each from the base toward the tip, shaping neat croissants.
  8. Arrange the croissants on a baking sheet lined with baking paper, cover, and set aside for 20 minutes to rise again.
  9. Brush the top with beaten egg yolk and bake in an oven preheated to 180°C for about 15-20 minutes until nicely browned.

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